GLOW

When Ricki & Kim said that they would make special mention of anyone who submitted a sweet recipe to this month's SOS Challenge, I guess I took it as a personal dare. This month's challenge ingredient is asparagus, and I figured that it must be possible, especially given that raw asparagus does have a subtle sweetness to it. I do admit that I'd hoped to come up with something a bit more decadent and challenging than a smoothie, and had thoughts of turning this into a sorbet, but honestly, I've been feeling like shite the past few weeks, and ambitious culinary pursuits just haven't been in the cards. Can I confess that making and drinking this recipe, which includes fruit that I don't tolerate, didn't really help my plight? Sometimes when I'm feeling crummy, I kind of pull this idiotic psychological trick of telling myself that, "Well, I feel like crap anyway, I might as well indulge myself." Somewhere in my brain there's a thought that it can't really get any worse, but of course, that's incredibly naive of me to assume.  It definitely got worse. However dear readers, this mistake is to your advantage, as not only did this experiment yield two recipes in one, it also prompted me to create a wonderfully soothing broth the next morning that helped my gut to heal, which I will also share with you within the next week.

Did you know that for many people, the adage "An apple a day keeps the doctor away," is a painful fallacy? For those with fructose malabsorption or fructose intolerance, apples are about the worst food they can consume. Fructose levels in apples in relation to their glucose levels are so high that it cripples their systems, causing anything from extreme gastrointestinal discomfort to violent mood swings and depression, and in the case of fructose malabsorption, it can be lethal. There are two types of tests for FM, a hydrogen breath test and a methane breath test. My insurance doesn't cover the doctors in Boston that offer the methane breath test, and I tested negative to the hydrogen test, but my elimination diet with a nutritionist found that I am nonetheless quite sensitive to fructose, so it has largely been eliminated in my diet. In addition to this smoothie being a light, sweet juice with incredible nutrition, with modifications it can serve as an applesauce alternative that would surely curb your or your child's cravings for a popular but forbidden snack. I will include the modifications after the lovely purple smoothie recipe. 

I'd never tried acai before, and picked up these frozen smoothie packs on sale at the store mainly because it was purple, and I wanted to showcase that color to compliment the sweeter purple asparagus that I zoned in on. I was surprised at how mild a flavor it had, expecting to to be a bit sour or tart like a cranberry for some reason. The apple cider vinegar and sauerkraut in the smoothie, paired with the lime juice help to boost that tart palate that I was looking for in addition to giving you some potent probiotics and B vitamins. For anyone who is apprehensive about the ingredients of the smoothie, I beseech you to trust me; your taste buds won't detect the more unexpected ones, and for most of you, your body will thank you.*  (Anyone with FM should exclude the asparagus and sauerkraut.)

1 MEDIUM JICAMA

4 LARGE PURPLE ASPARAGUS STALKS OR 6-8 THIN STALKS

1 SAMBAZON FROZEN UNSWEETENED ACAI SMOOTHIE PACK

JUICE OF 2-3 LIMES

1-2 TBS PACKED BASIL LEAVES

1 TBS SAUERKRAUT (ONE WITHOUT DILL, CARAWAY & GARLIC!)

2 TSP APPLE CIDER VINEGAR

1 TSP PURPLE DULSE FLAKES (OPTIONAL)

3/4 TSP LEMON OR LIME FLAVOR

1 1/2-2 CUPS WATER OR COCONUT WATER

LOTS 'O' STEVIA TO TASTE

PEEL THE SKIN OFF OF THE JICAMA AND CHOP, AND LOP THE DRY ENDS OFF OF THE ASPARAGUS STALKS. RUN THE SMOOTHIE PACK UNDER WARM WATER UNTIL IT BEGINS TO THAW, BUT IS STILL LARGELY FROZEN. COMBINE INGREDIENTS IN BLENDER AND BLEND UNTIL SMOOTH.

1 MEDIUM JICAMA

1 SAMBAZON UNSWEETENED ACAI SMOOTHIE PACK

JUICE OF 1-2 LIMES OR LEMONS

STEVIA TO TASTE

3/4-1 CUP WATER

PEEL SKIN OFF OF JICAMA AND CHOP, AND RUN THE SMOOTHIE PACK UNDER WARM WATER UNTIL IT BEGINS TO THAW A BIT. COMBINE INGREDIENTS IN BLENDER AND BLEND UNTIL SMOOTH.

At least once a month I try to be adventurous at the grocery store and purchase a vegetable that I'm unfamiliar with to research when I get home. Rarely do I actually end up using it in the way I'm instructed to online, but the information I read helps me to understand it's flavor, texture and properties a bit better before having a hand at it. A few weeks ago I picked up a chayote squash from the market, and was pretty pleased both with it's texture and flavor as well as how my body reacted to it. (So far, so good.) Chayote is a crisp, watery squash found in both Latin American as well as Indian cuisine. Let me half-ass this entry for a moment and give you a direct quote from Wikipedia:

"The chayote (Sechium edule), also known as christophene, vegetable pear, mirliton, alligator pear (South Louisiana), choko (Australia, New Zealand), starprecianté, citrayota, citrayote (Ecuador and Colombia), chuchu (Brazil), chow chow (India) Sayote (Philippines) ,güisquil (Guatemala, El Salvador), or pear squash, iskus (इस्कुस) (Nepal) is an edible plant that belongs to the gourd family Cucurbitaceae along with melons, cucumbers and squash."

I've used the chayote now in smoothies and sauteed with other vegetables, but my favorite discovery so far is how well it soothes my desire for a crisp raw apple. Sliced raw, not only does it look quite like a green apple, it has the same watery refreshing snap to it, and I'm really looking forward to enjoying it in the warm summer months. If you or your child suffers from fructose malabsorption, this could be the perfect substitute for you. I haven't been able to locate any information online about the fructan content in them, so don't hold me to that, but I'm quite sensitive to fructose and many fructans, and I seem to digest them without trouble. 

RAW CHAYOTE SQUASH

FRESH SQUEEZED LEMON OR LIME JUICE

STEVIA TO TASTE

SQUEEZE THE LIME OR LEMON JUICE OVER THE CHAYOTE, SPRINKLE OR DRIZZLE WITH STEVIA TO TASTE. FOR A MORE INTENSE SWEET & SOUR FLAVOR, STORE IN A CONTAINER IN THE JUICES TO ALLOW THE CHAYOTE TO ABSORB THE FLAVOR MORE FULLY.

Let me first say that this may be one of the most unappetizing-looking photographs I'll ever share with you, but let's face it-- does a plate of dirty diner fare like this ever really look good? On a recent trip with family down south, we stopped on a Sunday at a Virginia diner famed for its Southern fare, and though I tried to distract myself from my grumbling tummy and empty plate by admiring the impressive hats of the church-goers surrounding me, my eyes kept being drawn to the plates next to me piled with fried chicken, biscuits & gravy, and I found myself thinking, "Why do I want that so badly?" When, a few weeks later, a friend advertised online that she was eating chicken fried steak with biscuits & gravy for dinner, and the same thought resurfaced in my brain, I decided that I needed to make it happen. And hot damn, did I make it happen. There were exaggerated (but sincere) looks of amazement on my face, tap dancing in place, and even a bit of (manageable) heartburn for the genuine Southern comfort food experience. What a perfect winter meal! The chicken tastes remarkably buttery, and the rustic flavor of the biscuits, albeit not a very traditional choice, pairs really well with the savory gravy. I may play around with the biscuits a bit more in the future to see if I can satisfy another, "Why do I want this so badly?" craving for KFC biscuits. This meal is easily made vegan by using tofu instead of chicken, if you are one of the lucky souls who can indulge in soy, or you could try breading thick-cut vegetables like zucchini, summer squash or eggplant.

1 15.3 OZ CAN CHESTNUT PUREE

1 CUP WATER (OR VEGETABLE OR MEAT STOCK IF YOU CAN TOLERATE IT)

1 1/4 TSP TOASTED SESAME OIL

1/2 TSP MEXICAN SMOKED SEA SALT (OR SMOKED SEA SALT OF YOUR CHOICE)

2 PINCHES OF ASAFOETIDA POWDER

PUT CHESTNUT PUREE IN FOOD PROCESSOR OR BLENDER AND PROCESS, ADDING LIQUID SLOWLY AS IT BLENDS. ADD REST OF THE INGREDIENTS*, MIX UNTIL SMOOTH, AND HEAT ON STOVE TOP.

1 1/2 CUPS BUCKWHEAT FLOUR

1/2 CUP TEFF FLOUR

1/2 CUP TAPIOCA FLOUR

1 TSP SEA SALT

1 TSP BAKING POWDER

-

1/4 CUP FLAX MEAL

2/3 TSP BAKING SODA

1/4 CUP OLIVE OIL

2 TSP FRESH LEMON JUICE

1 CUP WARM WATER

PREHEAT OVEN TO 400 DEGREES. MIX FIRST FIVE INGREDIENTS IN A LARGE MIXING BOWL. IN SMALLER BOWL, MIX FLAX MEAL AND BAKING SODA, ADD WARM WATER, LEMON JUICE AND OLIVE OIL, MIX THOROUGHLY, AND ALLOW TO SIT FOR A COUPLE OF MINUTES. POUR WET MIXTURE INTO THE DRY, KNEAD UNTIL ALL CRUMBS ARE MIXED INTO THE DOUGH. LINE A BAKING SHEET WITH PARCHMENT PAPER, FLATTEN OUT DOUGH TO ABOUT 3/4 INCH HIGH, AND USE A CUP OR COOKIE CUTTER TO CUT OUT ROUNDS ABOUT 2 1/2-3 INCHES WIDE. BAKE 8-10 MINUTES. 

4 TBS FLAXMEAL

1/2 CUP WARM WATER

-

6 TBS (3/8 CUP) GROUND RAW CASHEWS

2 TBS TAPIOCA FLOUR

2 TBS TEFF FLOUR

1/2 TSP SEA SALT

2 PINCHES OF ASAFOETIDA POWDER

-

2 LARGE CHICKEN BREASTS (OR EQUIVALENT AMOUNT OF TOFU OR VEGGIES), CUT INTO STRIPS

-

GRAPESEED OIL FOR FRYING

IN A SMALL BOWL, MIX FLAXMEAL AND WATER UNTIL THE MIXTURE GELS. IN A LARGER BOWL, MIX THE DRY INGREDIENTS. HEAT SKILLET ON STOVE, AND POUR ENOUGH GRAPESEED OIL IN THE PAN TO FRY, ALMOST A 1/4 INCH DEEP. COAT EACH STRIP IN FLAXMEAL MIXTURE, AND THEN COAT WITH DRY MIX THOROUGHLY. WHEN OIL IS HEATED, DROP THE STRIPS INTO THE OIL AND FRY, TURNING WHEN ONE SIDE IS BROWNED.

POUR GRAVY OVER THE CHICKEN AND BISCUITS, AND ENJOY.

I whipped this up the other day, and was so satisfied with it's frothy, sweet goodness. Bonus that it had a fair amount of protein in it, too, so it actually kept me energized and full for most of the afternoon, which is pretty rare for this little lady. Ricki & Kim's challenge this month is stevia, which is easy enough for me since it's the only sweetener my body seems to tolerate. With even fruit off of the list (sans avocado and lemon), I am quite dependent on this potent little herb for my sweet fixes. 

If you'd like more of a vanilla shake, exclude the carob or cocoa. If you want more of a chocolate flavor, up the carob and cocoa. I can only tolerate small amounts of carob, so I just put in a little bit. I've also found an incredible flavor variation between different brands of tahini, so that will modify the flavor as well. If you want more of a peanut butter flavor, get a darker roast of tahini. I recently purchased Sesame King tahini in a light roast, and have found it to be mild and creamy, which was the perfect flavor for the day. This is an extremely flexible recipe, so modify to your tastes and enjoy.

1 1/2 CUPS UNSWEETENED HEMPMILK

1/4 CUP LIGHT ROAST TAHINI

1/2 OF AN AVOCADO

1 1/2 TBS CAROB OR COCOA POWDER

1/2 TSP VANILLA POWDER

5 PINCHES STEVIA POWDER (TRADER JOE'S STEVIA COMES WITH A TEENY TINY SPOON INSIDE, 5 WEE SCOOPS OF THAT)

PINCH OF SEA SALT

PUT ALL INGREDIENTS IN A BLENDER AND PROCESS UNTIL SMOOTH.

I'm going to try to start a tradition of posting these this year. No recipe necessarily, just food that I love to eat. Hopefully it will, besides make you drool, give you some ideas of what to eat on a restricted diet. This week is a combination of some recipes I have posted previously. Oh dear, I would love to eat this every day.

Faux omelette made with garbanzo/fava bean flour, lemon thyme, lavender and rosemary. Served with mixed field greens and macadamia nut cream. Swoon...

By now, you've probably heard me mention Ricki's Rutabaga Gratin a number of times. It has been a favorite of mine over the holidays, and the recipe has inspired me to brainstorm up tasty variations, and has even inspired an ice cream recipe. A sweet potato gratin was one of the first ideas I had after eating the original recipe, and I've served it at home and to friends a few times now, with glowing (ahem) reception. So for my friends who have requested the recipe, and for those of you who have yet to try it but surely should, I present to you:

Winter really is the best season for soup, so it is a travesty that I prepared my first bowl only this past week. I always love the thought of soup, but when I consider the amount of work that is typically involved versus how filling it will actually be, I think, "Meh," and move onto the next idea. This soup is the result of wanting to fulfill both of those needs. It's thick and hearty, so much so that I hesitate to call it a soup, but without a more apt name coming to mind, soup it shall remain. I adore the range of textures and flavors cradled in these bowls, especially the peppery kick from the baby arugula, which I'm normally not keen on. The color and warmth of it will brighten any dreary January day, and the protein from the macadamia nuts and avocado will help recharge your body after a day of trudging through snow and slush. If I was hosting a dinner party, I think I'd serve the soup in tea cups, with the tasty garnishes festively topping them off. The macadamia nut cream reminds me a bit of a mix between ricotta and mascarpone, which is inspiring all kinds of recipes in my mind, sweet & savory. If you're serving two, the cream recipe makes more than you'll need, so save the rest to enjoy on salads, chicken, roasted or grilled vegetable steaks, or any other number of foods. Mmm...vegetable steaks...

TRIM OFF ROUGH, KNOBBY SKIN OF THE ROOTS, SLICE, AND STEAM ON THE STOVE UNTIL TENDER. (I SAVE THE WATER TO USE IN THE RECIPE.) IN A FOOD PROCESSOR OR HIGH QUALITY BLENDER, ADD ALL INGREDIENTS AND PUREE. HEAT ON STOVE IF NECESSARY.

IF ABLE, PRE-SOAK THE MACADAMIA NUTS FOR AT LEAST AN HOUR, AS IT WILL HELP TO MAKE IT A BIT CREAMIER. POUR NUTS INTO FOOD PROCESSOR OR VITAMIX AND GRIND DOWN AS FINELY AS POSSIBLE. ADD REMAINING INGREDIENTS AND KEEP ON UNTIL CREAMY.

FOR RADISHES:

WASH, TOP AND QUARTER, SAUTE IN OLIVE OIL UNTIL BROWNED IN SPOTS, SEASON WITH SEA SALT.

TOP EACH BOWL WITH BABY ARUGULA, NUT CREAM, AND RADISHES.

On my current to-do list for you, friends, is to pour through my notes and recipes from this past year, and test them to finally discover what temperatures and times to cook them at, as my old malfunctioning stove was replaced this past week with a new one. This is a bit tricky, as I haven't been very consistent with writing my recipes down, and my new oven seems to come with a few quirks that I need to decipher. A dear friend recently sent me a lovely notebook to write my recipes in, so with this thoughtful gift in tandem with my new appliance, I should have some tasty dishes for you soon.

This past year, after sacrificing my love for the traditional American's sugary breakfasts, I was excited to find some respite in Whole Life Nutrition's Teff Banana Pancakes recipe, and I cooked them quite frequently while I was in denial still about my intolerance to the tropical pale-fleshed fruit. I've missed them dearly, and so have wanted to come up with a delicious recipe that could help bring the sweet breakfasts of my past back to my table. I was ecstatic yesterday when I tasted these buddies and realized that I had, once again, made my own culinary dreams come true. These lovely, spongey, crepe-like pancakes are sweet, light, and richly flavored, and are some of the best pancakes I have ever tasted...gluten-free or otherwise. Luckily for you and I, they are also filled with high-quality protein and iron, as well as magnesium and a number of other essential vitamins and minerals. (See here and here.) They would taste delicious topped with fruit and syrup, but if you, like me, have to avoid these forbidden delights, you can enjoy them with your favorite nut or seed butter, or if you are able to tolerate it, coconut butter. I topped mine with some sunflower seed butter (Maranatha's new one contains no added sugar or sweeteners!), and served them with a hearty vegetable and sweet potato hash.

New to these ingredients? Amaranth flour is an important flour to add to your gluten-free pantry, and it can typically be found in the bulk section of your local health food store, or pre-packaged in the gluten-free flour section. Online you can find it here and here. I buy my cashews by the pound from either Whole Foods or Trader Joe's, but you can also get them by the pound at local Indian markets and online. Tapioca flour/starch can usually be found pre-packaged in health food stores, as well as in asian food markets and online. It is a versatile and tasty thickener and binder, so I highly recommend getting your hands on some. Stevia powder, derived from a naturally sweet herb, can be found at Trader Joe's or your local health food store; I purchase my vanilla powder (because of my alcohol intolerance) at Whole Foods.

YOU'LL NEED:

NON-STICK PAN OR GRIDDLE

WIDE, FLEXIBLE SPATULA

1/2 CUP AMARANTH FLOUR

1/2 CUP FINELY GROUND RAW CASHEWS

1/4 CUP TAPIOCA FLOUR/STARCH

1 TSP BAKING POWDER

1/2 TSP PURE VANILLA POWDER

1/4 TSP SEA SALT

1/8 TSP STEVIA POWDER

2 TBS FLAX MEAL

1/2 TSP BAKING SODA

1 TSP FRESH-SQUEEZED LEMON JUICE

2 TBS COCONUT OIL

1 1/4 CUP UNSWEETENED HEMPMILK*

MIX THE FIRST SEVEN INGREDIENTS TOGETHER IN A MEDIUM BOWL. IN ANOTHER BOWL, MIX THE FLAXMEAL AND BAKING SODA. HEAT THE COCONUT OIL AND HEMPMILK UNTIL THE OIL IS MELTED, ADD A FEW TABLESPOONS TO THE FLAXMEAL, AND QUICKLY MIX IT UNTIL THE MIXTURE STARTS TO GEL. ADD THE LEMON JUICE, AND MIX UNTIL FOAMY. ADD THE REMAINING LIQUID, MIX, AND THEN ADD TO THE DRY INGREDIENTS. MIX THOROUGHLY. HEAT THE PAN OR GRIDDLE ON MEDIUM-LOW HEAT. ADD ENOUGH COCONUT OIL TO THOROUGHLY COAT THE SURFACE. WHEN HEATED, ADD ABOUT A 1/4 CUP OF BATTER AT A TIME, GENTLY CIRCLING OUT TO DESIRED SIZE. FLIP WHEN GOLDEN BROWN ON THE BOTTOM. MAKE SURE THAT THE SURFACE IS ALWAYS COATED WITH THE OIL, ADDING MORE AS NECESSARY.

MAKES ABOUT 10-12 4-5 INCH PANCAKES

*Living Harvest Unsweetened Original is the only hemp milk I've found without soy lecithin, brown rice and sweeteners of any sort.

As noted in my last post, I've been introducing some ingredients into my diet lately that I've avoided for quite some time. That paired with the glorious autumn season and the sugary root vegetables that accompany it has left me with a few flare-ups of symptoms that I could do without. Besides the usual stomach upsets, the inulin I've been ingesting (burdock root! sun chokes!) has seemed to affect my serotonin levels, and has brought on a few days of ye olde depression, anxiety, excessive and confusing fits of tears. Pretty awesome. The positive side of it, is that after a year of carefully monitoring my food, I have perspective and know that it's a result of food and brain chemistry, not a result of any lasting concern for my quality of life or being. Words can not properly express how freeing that knowledge is after years of very truly being in the dark! In the meantime, though, what to do to help accelerate my recovery? Never underestimate the power of herbs. I like to make a big pot of tea that I can drink over a day or two, allowing them to work their magic and clear my body of the offending substances. If you have indulged in some forbidden dairy products, I would suggest adding rosehips to the blend, as it really helps to soothe the joint pain that often accompanies it. Here is this week's prescription:

PUT DRIED HERBS IN A TEA BALL, AND PLACE IT IN A LARGE COVERED POT WITH THE WATER. BRING TO A RAPID BOIL, REDUCE THE HEAT, AND BOIL ON LOW FOR ABOUT 5 MINUTES. TURN OFF HEAT AND ALLOW TO STEEP FOR 5-10 MINUTES, DEPENDING ON HOW STRONG YOU WANT IT, OR HOW DISTRACTED YOU ARE. POUR INTO A 1 GALLON MASON JAR*, AND THE EXCESS INTO MUGS TO ENJOY. PLACE JAR IN THE REFRIGERATOR TO CHILL. DRINK COLD OR REHEAT AS DESIRED.

ABOUT THESE HERBS:

LEMON BALM (AKA balm mint, bee balm, blue balm, cure-all, dropsy plant, garden balm, melissa, sweet balm) is a favorite of mine, as it takes care of a number of my symptoms. It is soothing to the nerves and digestive system, reduces inflammation, cramping, headaches, flatulence and melancholy, and on top of that has a wonderful almost milky flavor to it that compliments just about any tea blend.

LICORICE ROOT (AKA sweet licorice, sweet wood) is somewhat mucilaginous, so it helps to coat and soothe the digestive system as well as the throat. It also helps fight nerve inflammation, and soothes the nervous system in general. It is also recommended as an herb to help fight candida overgrowth; I find it particularly helpful in this regard simply because it is so sweet that drinking it can help curb my intense cravings for sugary indulgences.

SKULLCAP (AKA blue skullcap, blue pimpernel, helmet flower, hoodwort, mad-dog-weed, side-flowering skullcap) is another go-to herb for soothing the nervous system. It is also anti-spasmodic and diuretic.

CATNIP (AKA catmint, catnep, catrup, catswort, field balm) is the herb that I get the most cocked eyebrows about. It is a godsend for both us and our feline friends, although it seems to have a bit of a different effect on the nerves of humans than cats. Herb books will tell you that it is helpful for upset stomachs, spasms, flatulency, acid and diarrhea. In my experience, it also helps to bring a feeling of peaceful euphoria, settling the nervous system, curbing migraines and anxiety attacks, and generally just making my body all kinds of happy. For those reasons it is my favorite in my basket of medicinal herbs.

Herbs can be purchased in bulk online; I get mine in bulk from my local co-op in Cambridge.

There are many useful books on herbalism out there. The one I reference the most is here. There are also many online guides; I recently turned on to one here.